portobello

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Mushroom soup

onions

olive oil

organic chicken or vegetable stock cube

thyme

garlic

portobello mushrooms

100 g basmati rice

single cream

truffle oil

chestnut mushrooms

ciabatta

apple

½ a bunch of fresh curly parsley

lemon

Stilton cheese

walnuts

Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It’s cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.

Mushrooms on Toast

unsalted butter, more as needed

thinly sliced portobello or cremini mushrooms

garlic cloves, minced

Salt and pepper

sherry

crème fraîche

country bread,

parsley

Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.

Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.

Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.

Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.

Vegetarian Mushroom Wellington

Kosher salt and black pepper

mushrooms,

shallots, finely chopped (about 1 packed cup)

garlic cloves, finely chopped

rosemary

balsamic vinegar

soy sauce

thyme leaves

walnuts (about 4 ounces)

Ice,

unsalted butter

brown sugar

salt

black pepper

apple cider or apple juice

balsamic vinegar (optional)

All-purpose flour,

puff pastry

egg,

shallot,

garlic cloves,

black peppercorns

port

vegetable stock

thyme sprigs

Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.

Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)

Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.

Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.

Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.

Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1½-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about ½ inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)

<strong></strong>To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.

Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.

Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.

While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.

To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.

Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.

Roasted Portobellos With Pesto

(roasting size) portobellos

extra virgin olive oil

Salt

pepper

pesto (see recipe)

Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal. I like them best with Gruyère cheese on top.

Portobello Mushroom Cheeseburgers

red wine vinegar or sherry vinegar

portobello mushrooms,

baby spinach

cheddar or Gruyère cheese

Whole grain hamburger buns

condiments of your choice

Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don’t rinse the bowl, because you’ll use any oil and vinegar residue to dress the spinach.

Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.

Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.

Crispy mushroom shawarma

200 g natural yoghurt

mushrooms

red onion

lemons

cumin

allspice

smoked paprika

pomegranate molasses

radishes ideally with leaves

cucumber

cherry tomatoes

white wine vinegar

jalapeño chillies

fresh mint (30 grams)

flatbreads

tahini

dukkah

Full of chewy grains, caramelized broccoli and juicy mushrooms, this delicious blend of textures and flavors can feel like the best way to get your vitamins and fiber. The omelet ribbons come together almost like fettuccine on top, and <a href="https://cooking.nytimes.com/recipes/1019272-lemon-herb-buttermilk-dressing">the lemony, herbal buttermilk dressing</a>  lends the bowl some decadence. If you have the vegetables and grains already cooked and stashed in the fridge, this dish comes together in just a few minutes. Feel free to use any combination of roasted vegetables and grains you like — this recipe can be a template for all your leftovers. 

Roasted-Mushroom-and-Broccoli Grain Bowls

broccoli

Olive oil,

eggs

Lemon-herb buttermilk dressing, to taste (see recipe)

almonds

Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into 3/4-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.

Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into 1/4-inch-thick ribbons.

In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish. Even meat eaters will love it.

Mushroom curry

garlic cloves, thinly sliced

ginger,

white onion, thinly sliced

red chilli, thinly sliced

tsp turmeric

tsp ground fenugreek seeds

tsp black mustard seeds

tsp mild curry powder

ripe tomatoes, roughly chopped, tomatoes

mango chutney

coconut milk

paneer, chopped

brown basmati rice, coriander leaves & lime wedges, to serve

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Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.

Vegetarian Mushroom Shawarma Pitas

portobello mushroom caps,

onion,

extra-virgin olive oil

coriander

ground sweet or smoked paprika (optional)

pitas

packed cups very thinly sliced red cabbage (about 6 ounces)

Greek yogurt

turmeric

Cilantro

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.

Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.

To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural “meatiness.”

Sweet Spiced Mushroom and Apricot Pilaf

ancho chiles, stems discarded

30 grams dried porcini mushrooms

stock

salt and black pepper

oyster mushrooms, roughly torn into separate stems

yellow onion, peeled,

dried apricots (the plump orange kind), quartered

cinnamon

star anise

scallions, trimmed, then thinly sliced at an angle

Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.

Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.

Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.

Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.

Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.

Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.

Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you’ll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like <a href="https://cooking.nytimes.com/recipes/1021682-pure-potato-latkes">latkes</a>, <a href="https://cooking.nytimes.com/recipes/1018298-french-fries">French fries</a> or <a href="https://cooking.nytimes.com/recipes/1019882-twice-baked-potatoes">baked potatoes</a>.

Grilled Mushrooms With Chive Butter

unsalted butter,

chives

lemon zest

oregano

kosher salt (Diamond Crystal)

onion powder

garlic powder

Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)

Heat your grill to high. (This is crucial to ensure that the mushrooms char.) 

Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)

Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.

Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.

Thread the mushrooms onto skewers: To make 4 planks, you’ll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don’t be too precious about threading the mushrooms. Some will break, but thread them securely and they’ll still taste delicious after grilling.)

Once you’ve threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don’t undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)

Serve hot, topped with slices of compound butter. (You’ll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)

Looking for a meaty, yet vegetarian, sandwich? Make these spicy roasted portobello mushroom sandwiches with cheese and bell peppers.

Roasted Portobello Sandwiches with Bell Peppers and Camembert

chili garlic sauce

sesame oil

barbecue sauce

Dijon mustard

red bell pepper

Camembert cheese

baby kale leaves

ciabatta bread, or 4 small ciabatta buns

Combine all of the sauce ingredients in a medium bowl and mix together with a small whisk or fork.

Rinse the portobello mushrooms, then use a spoon to gently remove the gills. Cut into 1/2-inch slices and place in a bowl. Add about 2/3 of the sauce to the mushrooms and use a spoon to gently toss so that they are evenly covered. Let sit for about 30 minutes while you roast the bell peppers.

Turn your oven to broil and place the bell pepper about 1-inch away from the broiler. Cook, turning every couple minutes, until blackened in spots all over. Broiler strength can vary, so the time this takes will vary, as well. Mine took about 10 minutes total, but keep a close eye on yours.

When the bell pepper is done cooking, transfer it to a cutting board and let cool. Once you are able to handle it, cut off the top and drain the liquid and remove the seeds. Peel off the skin as best you can, then slice into 1/4-inch strips.

While the pepper is cooling, turn the oven to 350ºF. Grease a baking sheet, then spread the marinated mushrooms out evenly on the sheet. Roast for about 25-30 minutes, tossing halfway through, until soft. Remove from the oven but leave the oven on.

Top 25 portobello recipes from across the web

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Top Tags

Mushroom soup

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Best Portobello Steaks

Top 25 portobello recipes from across the web

The most viewed portobello recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom soup

Mushrooms on Toast

Vegetarian Mushroom Wellington

Roasted Portobellos With Pesto

Portobello Mushroom Cheeseburgers

Crispy mushroom shawarma

Roasted-Mushroom-and-Broccoli Grain...

Mushroom curry

Vegetarian Mushroom Shawarma Pitas

Sweet Spiced Mushroom and Apricot P...

Grilled Mushrooms With Chive Butter

Roasted Portobello Sandwiches with ...

Asian-Style Toasted Quinoa with Mus...

Portobello ‘Steak’ Au Poivre

Portobello Patty Melts

Truffled Mushroom Pizza with Arugul...

Grilled mushrooms with goat's chees...

Mini Portobello Burgers

Stuffed portobello mushrooms with t...

Eggplant Stacks [2 Ways]

Marinated Portobello Mushrooms Reci...

Portobello Mushroom Fajitas

Portobello Mushroom & Broccoli Stir...

Vegan Stuffed Portobello Mushrooms

Best Portobello Steaks

The most viewed portobello recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine